Nose: compared to the last Pagos, this one is far less funky on the nose, which is interesting given the higher ester count. Nice touch of sherry notes, dates, figs, walnuts. With time you pick up some sulphur. Fresh cut apple, cider vinegar.
Palate: lightest touch of sulphur is not pleasant, and quickly fades. Once you get past that the remaining palate is quite nice, good balance of ester to sherry where the esters are more refined. Well integrated graphite and tropical fruits. Grilled leaks. Mussels in sherry stock.
Rating: 6 / 10 – for me to be willing to skirt a touch of sulfur says just how well built this blend is. The sherry and ester plays so well together.
